1. PROJECT PROPOSAL
PRESENTATION ON
PROXIMATE, NUTRITIONAL
ANALYSIS AND IMPORTANCE
OF COCOYAM, SWEET POTATO
AND OKRA

2. INTRODUCTION
Cocoyam, sweet potato and okra are all one of the most widely known,
grown and utilized crops that are of economical importance.
 Little is known about the early history and distribution of Okra.
 In most African countries, Cocoyam is mainly cultivated by small-scale
farmer.
 Sweet potato is the sixth most important food crop in the world,
and new uses for this crop have been identified

3. COCOYAM
Cocoyam
 Grows from the fleshy tuber that can be boiled, baked or
mashed into a meal and used as staple food or snack.
 Provides easily digestible starch and is known to contain
protein, vitamin C, thiamine, riboflavin, niacin and
dietary fiber.
 Leaves are cooked and eaten as vegetable:-
 It contain β-carotene, iron and folic acid, which protects
against anemia.
 The main nutrient is dietary energy provided by the
carbohydrates.

4. OKRA
Okra
 Is known by many local names in different parts of
the world. It is called lady’s finger in England.
 Mature fruit and stem containing crude fiber are
used in the paper industry.
 Root and stem are used for cleaning the cane juice
from which brown sugar is prepared.
 Can be cooked in a variety of ways.
 Extracts from the seeds has been viewed as
alternative source for edible oil.

5. SWEET POTATO
Sweet potato
 Is a versatile plant as it is used as food, as livestock feed
and for starch and alcohol production.
 Is to be grown in a controlled ecological life support
system as a primary food source.
 Roots and tops possess a variety of chemical compounds
relevant to human health e.g. polyphenols, anthocyanin.
 Leaves
a. are physiologically functional food that offers protection
from diseases linked to oxidation such as cancer, allergies,
aging, HIV and cardiovascular problems.
b. are cooked as a vegetable in all parts of the world.

6. SAMPLE PREPARATION
 Samples are gotten from the market locally
 The samples include okra, sweet potato and cocoyam.
 The okra sample will be rinsed properly.
 The skin of the sweet potato and cocoyam samples will be
peeled off and dried in a conventional oven at 105°C for 24
hours at the lab.
 The samples will be milled, labeled and stored in airtight
containers in the freezer at -14°C prior to analysis
 All analysis will be carried out in triplicates
 Samples will be analyzed chemically according to the official
methods of analysis described by the Association of Official
Analytical Chemist (AOAC, 1984, 1990, 1998, 2000).

7. “
”
METHODOLOGY
The following are the analysis to be carried out on the samples:-
 Dry Matter and Moisture Content Determination
 Determination of Ash
 Crude Fat Determination
 Fiber Determination
 Crude Protein Determination: digestion, distillation and titration.
 % Carbohydrate (By difference)
 Determination of Iron (Fe) Using Buck 200 AAS (Atomic Absorption
Spectrophometer)
 Calcium (Ca), Potassium (K) and Magnesium (Mg) Determination
 Statistical Analysis

8. “
”
RESULTS AND DISCUSSIONS
 Ukom et al (2009) stated that sweet potato contains β-carotene
 The results from current study by Ndabikunze et al reveal that cocoyam is
nutritionally rich in carbohydrates and minerals such as potassium and
phosphorous
 According to Caluete et al, (2015), the okra leaves showed a predominance of
carbohydrates, fibres and proteins.
 It is expected at the end of laboratory analysis that the proximate composition, nutritional
profile, anti-nutritional and phytochemical content of cocoyam, sweet potato and okra will
be determined.